Side Pannel
Chocolate Chip Cookie Wreath
Chocolate Chip Cookie Wreath
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Breads
Ingredients List
- 3/4 c Vegetable shortening
- Butter flavored
- 1 1/4 c Light brown sugar, packed
- 2 tb Milk
- 1 tb Vanilla extract
- 1 Egg
- 2 c All-purpose flour
- 1 ts Salt
- 3/4 ts Baking soda
- 1 c Semisweet chocolate chips
- 1 c Pecans -- coarsely chopped
- Icing:
- 1 1/4 c Powdered sugar
- 3 tb Vegetable shortening
- 2 ts Milk
- 1 ts Light corn syrup
- Red and green chewy candies
- Or gum drops
Directions
Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly
grease the foil. In a large bowl with an electric mixer on medium speed,
beat the brown sugar, shortening, milk and vanilla extract until well
blended. Beat in the egg. In a medium bowl, combine the flour, salt and
baking soda. With a spoon, stir into the shortening mixture just until
blended. Stir in the chocolate chips and pecans. Divide the dough into
quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch
ball. Arrange the balls on the cookie sheets almost touching to form an
8-inch circle. Flatten the balls slightly with your fingers. Repeat with
the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time
for 12 to 14 minutes, or until the wreaths are lightly browned. Do not
overbake. Cool completely before removing from the cookie sheet.
Meanwhile, prepare the icing. In a small bowl with the mixer on medium
speed, beat the powdered sugar, shortening, milk and corn syrup until
smooth. If too thick, thin with a little milk; if too thin, add more
powdered sugar. The icing may be covered and refrigerated for up to 1
week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths.
Cut the red and green candies as needed for flowers and leaves. Place in
clusters around the wreath. Makes 4 wreaths.
grease the foil. In a large bowl with an electric mixer on medium speed,
beat the brown sugar, shortening, milk and vanilla extract until well
blended. Beat in the egg. In a medium bowl, combine the flour, salt and
baking soda. With a spoon, stir into the shortening mixture just until
blended. Stir in the chocolate chips and pecans. Divide the dough into
quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch
ball. Arrange the balls on the cookie sheets almost touching to form an
8-inch circle. Flatten the balls slightly with your fingers. Repeat with
the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time
for 12 to 14 minutes, or until the wreaths are lightly browned. Do not
overbake. Cool completely before removing from the cookie sheet.
Meanwhile, prepare the icing. In a small bowl with the mixer on medium
speed, beat the powdered sugar, shortening, milk and corn syrup until
smooth. If too thick, thin with a little milk; if too thin, add more
powdered sugar. The icing may be covered and refrigerated for up to 1
week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths.
Cut the red and green candies as needed for flowers and leaves. Place in
clusters around the wreath. Makes 4 wreaths.
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